Vitamin K2 | Menaquinone 7

Vitamin K2 | Menaquinone 7

Properties: Vitamin K is crucial for the efficient functioning of the body, as it regulates many biological processes. First of all, it supports the proper functioning of the cardiovascular system. It plays a key role in blood clotting and wound healing. In addition, it improves the elasticity of the walls of veins and arteries, while counteracting the deposition of calcium in them. Thus, it supports the prevention of atherosclerosis, and thus supports the condition of blood vessels. In this context, it is worth noting that vitamin K contributes to the inhibition of excessive bleeding associated with menstruation. Moreover, this compound is responsible for good bone strength. It facilitates the binding of calcium in bone tissue, thus benefiting its mineral density. As a result, it makes bones stronger, thus supporting the prevention of osteoporosis. 

Vitamin K is also important for the proper functioning of the brain, as it exhibits neuroprotective properties. It protects nerve cells from harmful factors, which in turn translates into improved nerve functioning. It has been proven that this vitamin stimulates the activity of glutathione – one of the most powerful natural antioxidants. It fights excess free radicals, thus preventing premature degeneration of neurons and improving their performance. In addition, it enhances neurogenesis – the production of new nerve cells – a process crucial to efficient learning. At the same time, it facilitates the formation of a myelin sheath around neurons, thus improving the transmission of signals between cells.

Occurrence: Vitamin K2 MK-7 is mainly produced by bacteria, including those of the genera Bacillus, Corynebacterium, Escherichia, Lactococcus and Vibrio. Some of the species belonging to these groups occur naturally in the human intestinal microbiota. However, this source is not able to meet the needs of our body, so it is necessary to supply this vitamin with food. Its rich sources are products created by bacterial fermentation, primarily nattō (soybeans fermented with Bacillus subtilis var. natto bacteria), but also sauerkraut and cheese. Smaller amounts of vitamin K2 MK-7 can be found in poultry, beef and pork, as well as fish, such as salmon. Other forms of vitamin K are present in alfalfa, parsley, green tea, beans, nuts, spinach, broccoli and eggs, among others.

Biochemistry: Vitamin K is a group of organic chemical compounds, derivatives of 2-methyl-1,4-naphthoquinone. In nature, it occurs in two forms: K1, or phylloquinone, and K2, or the menaquinone group. The different forms of vitamin K2 differ in the length and degree of saturation of the side chain attached to the 2-methyl-1,4-naphthoquinone ring. This chain can form from 4 to 15 isoprene residues. All forms of vitamin K2 are fat-soluble and have the ability to cross the blood-brain barrier. The MK-7 form of K2 is particularly important for humans, with the highest bioavailability and long half-life in the body. Vitamin K is an important cofactor of enzymes necessary for normal biological processes.

Fun fact: In 1943, the Nobel Prize in Medicine was awarded for the discovery of vitamin K. It was given to Carl Peter Henrik Dam, a Danish biochemist and physiologist, and Edward Adelbert Doisy, an American biochemist. Dam conducted research on sterol metabolism in chickens and observed that they sometimes suffered from a disease associated with a tendency to bleed and an increase in blood clotting time. He linked its occurrence to a deficiency of a substance he called vitamin K – from the Danish word “koagulation,” meaning coagulation. Doisy isolated this compound independently of Dam.